Ingredients
- 1/4 cup vegetable broth (substitute 1 tbsp olive oil if not WFPB)
- 3 cloves garlic (minced)
- 1 medium sweet yellow onion (diced)
- 2 large carrots (sliced)
- 3 stalks celery (chopped)
- 2 large potatoes (I used Russet)
- 1 tsp red pepper flakes
- 1 tsp tarragon
- 1 tsp turmeric
- sea salt & black pepper to taste
- 3 cups vegetable broth
- 3 cups almond milk (or any plant based milk)
- 16 oz organic frozen white corn
- 3 tbsp nutritional yeast (optional)
- 1/4 cup flour
- 3-4 tbsp filtered water
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